Kale and Sweet Potato Soup with Cheese Croutons

  • prep time15 min
  • total time 40 min
  • serves 8

If you swear by the wonders of kale, you’ll love this rich and comforting meal for lunch or dinner.

Courtesy of Alison Kent

21 Ratings
Directions for: Kale and Sweet Potato Soup with Cheese Croutons


1 Tbsp (15 mL) olive oil

1 onion, chopped

1 sweet yellow or red pepper, chopped

3 clove garlic, minced

6 cup (1.5 L) vegetable broth

1 can (28 oz/796 mL) diced tomatoes

4 cup (1 L) peeled and chopped sweet potatoes (about 2 potatoes)

1 tsp (5 mL) salt

½ tsp (2 mL) paprika

¼ tsp (1 mL) hot pepper flakes, optional

6 cup (1.5 L) finely chopped deveined fresh kale

¼ cup (60 mL) chopped fresh dill

1 tsp (5 mL) lemon juice

1 small baguette, cut into 24 1/2-inch (2 cm) thick slices

4 oz (125 g) Black Diamond Marble Cheese, thinly sliced


1. In a large saucepan, heat oil over medium-high heat; fry onion, yellow pepper and garlic, stirring often, until softened, about 5 minutes.

2. Add broth, tomatoes, sweet potatoes, salt, paprika and hot pepper flakes, if using; bring to a boil. Reduce heat, cover and simmer until potatoes are almost tender, about 10 minutes.

3. Add kale; cook until tender, about 5 minutes. Stir in half of the dill and the lemon juice.

4. Meanwhile, arrange baguette slices in single layer on baking sheet; broil, watching closely, about 8 inches (20 cm) from heat until toasted, about 1 minute. Remove tray; turn slices over, and cover with cheese, trimming to fit on top of each baguette slice; return to oven and broil until bubbly, about 1 minute.


Ladle soup into bowls; top each with two or three pieces of cheese-topped baguette and sprinkle with remaining dill.

See more: Cheese, Vegetables, Potatoes, Soup, Vegetarian, Main, Dinner



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